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Grade B facts

Hi all.
I have had customers asking for grade B syrup because, according to them, it is richer in nutrients, thicker than grade A, less refined, healthier for them etc, etc. Of course I don't believe any of that but it's hard to convince some people after they've read something on the internet.

Is there any research literature available comparing the different grades? I'd like to have some sources available to help educate the public.

Personally I like grade B on pancakes, and stuff but by itself Ilike the flavor of medium it really gives the true flavor of maple.

Your right its not thicker its not less refined. I get the same thing all the time. I don't know where people get that from. they also think that the commercial grade is even more so than the GR B.

I also have had people asking for light amber why they only get light because it has less sugar in it ....What!!!???!!!

Gr B might have more nutrients and stuff slightly different stuff going on there from begining of the season to the end.

I have learned not to argue try lightly to correct them but if you're not going to get through because stuborness has set in...well they are the professional and the customer is right even if they are not really.

Is there any research literature available comparing the different grades?

The paper isn't yet published (in preparation), however in terms of nutrient content, in general there are no significant differences among the grades. To my knowledge, there is no analysis by grade for anti-oxidant, organic or amino acids, or other constituents so far.